Studies on β-Lactoglobulins A, B, and C. I. Comparison of Chemical Properties*
Author:
Publisher
American Chemical Society (ACS)
Subject
Biochemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/bi00882a002
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1. Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using 1H NMR and fluorescence quenching;Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics;2014-06
2. In silico analysis of amino acid biosynthesis and proteolysis in Lactobacillus delbrueckii subsp. bulgaricus 2038 and the implications for bovine milk fermentation;Biotechnology Letters;2012-07-11
3. β-Lactoglobulin;Advanced Dairy Chemistry—1 Proteins;2003
4. Electrophoretic methods for fractionation of native and heat-denatured bovine beta-lactoglobulin;Bioseparation;2001
5. Studies on genetic variants of α‐lactalbumin and β‐lactoglobulin from milk of native Portuguese ovine and caprine breeds;International Journal of Food Science & Technology;1999-06
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